If you have a sweet tooth that’s endlessly drawn to the magic combination of rich chocolate and creamy peanut butter, then this Chocolate Peanut Butter Poke Cake Recipe is about to become your new obsession. It’s an irresistibly moist devil’s food cake, generously poked and filled with a luscious peanut butter and vanilla pudding mixture, then topped with dreamy cream cheese whipped topping and adorned with swirls of melted peanut butter and pieces of Reese’s candy. Every bite is a harmonious blend of decadent flavors and textures that feels as indulgent as it is comforting—perfect for celebrations, gatherings, or simply treating yourself.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe uses a handful of straightforward ingredients that come together to create a truly spectacular dessert. Each element plays a key role: the devil’s food cake provides a deep chocolate base, the peanut butter adds creamy, nutty richness, and the whipped cream topping lends a light, fluffy finish. Let’s break down what you’ll need.
- 432 g box Devil’s Food chocolate cake mix: The foundation of our cake, ensuring deep chocolate flavor and moist texture with minimal effort.
- 360 ml creamy peanut butter, melted: Melting brings out that perfect smooth richness that blends beautifully into the filling and garnish.
- 1 x 397 g can sweetened condensed milk: Adds luscious sweetness and a creamy texture that balances the peanut butter’s nuttiness.
- 96 g box instant vanilla pudding mix: Helps thicken the filling and adds a subtle vanilla flavor to round out the taste.
- 415 ml whole milk, room temperature: Softens the pudding mix and ensures smooth blending with the peanut butter mixture.
- 170 g cream cheese, softened: Provides tang and creaminess for the whipped topping—softening first is key for easy whipping.
- 60 g powdered sugar, plus more to taste: Sweetens the cream cheese topping without graininess.
- 360 ml heavy whipping cream: Creates that light, airy texture in the whipped topping when whipped to stiff peaks.
- 5 ml vanilla extract: Adds warmth and enhances the flavor of the cream cheese topping.
- 60 ml creamy peanut butter, melted (for garnish): For drizzling over the cake to bring visual appeal and an extra dose of peanut buttery goodness.
- 4–5 Reese’s Cups, chopped (for garnish): Adds a delightful candy crunch and iconic flavor punch on top.
- Reese’s Pieces, as desired (for garnish): Colorful, fun, and irresistible little accents to complete the look and taste.
How to Make Chocolate Peanut Butter Poke Cake Recipe
Step 1: Bake the Perfect Devil’s Food Cake
Begin by preheating your oven to 175°C and preparing your cake batter exactly as the box instructs—following the mix’s directions in eggs, oil, and water ensures a moist and delicious cake base. Pour this batter into a 23×33 cm baking dish and pop it in the oven. Once baked, let it cool for about 10 minutes so it’s warm but not hot—this warmth is perfect for the next step.
Step 2: Create a Canvas of Holes
Using the handle end of a wooden spoon, poke holes roughly 2 cm apart all over the surface of the warm cake. These little holes are the secret passageways that allow the creamy peanut butter filling to seep deep into the cake, ensuring each bite bursts with flavor and moisture. Let the cake cool even further while you prepare the luscious filling.
Step 3: Mix the Heavenly Peanut Butter Filling
In a microwave-safe bowl, gently melt your peanut butter in short 15-second bursts, stirring until it’s perfectly smooth and fluid. Stir in the sweetened condensed milk until fully combined—this mixture becomes beautifully creamy and sweet. In a separate bowl, whisk the vanilla pudding mix into the room-temperature whole milk, creating a smooth but not yet thickened base. Quickly fold the peanut butter mixture into the vanilla pudding, blending everything into a silky, luxurious filling.
Step 4: Fill the Cake and Chill
Transfer half of the peanut butter filling into a piping bag or a ziplock bag with a small corner snipped off. Pipe the filling generously into each of the holes you made earlier, making sure every hole holds a creamy treasure. After filling the holes, spread the remaining mixture evenly across the cake surface like a delicious layer of velvet. Refrigerate the cake for at least 2 hours to allow the filling to set perfectly within the cake.
Step 5: Whip the Cream Cheese Topping
Beat the softened cream cheese and vanilla extract for about a minute until smooth and creamy. Add the powdered sugar and one-third of the heavy cream, beating on low just until combined. Slowly pour in the remaining cream while increasing your mixer speed to medium-high, whipping until stiff, fluffy peaks form. This creates an irresistibly light topping that perfectly complements the cake’s richness.
Step 6: Frost and Garnish with Style
Evenly spread the cream cheese whipped topping over your chilled cake, smoothing the surface with a spatula for a polished finish. Melt the remaining 60 ml of peanut butter and drizzle it over the top in a swirling pattern—use a skewer to create a beautiful marbled effect. Scatter chopped Reese’s Cups and a handful of Reese’s Pieces across the top. The result is not only a flavor explosion but also a stunning dessert centerpiece.
How to Serve Chocolate Peanut Butter Poke Cake Recipe
Garnishes
Presentation matters, and your garnishes can take this cake from delightful to show-stopping. Use a mix of chopped Reese’s Cups for texture and Reese’s Pieces for pops of color. Freshly chopped peanuts or a sprinkle of cocoa powder could also elevate the look while adding subtle crunch or depth. This little extra effort will charm everyone at the table.
Side Dishes
While this cake is the star of the show, pairing it with a few simple sides can round out your dessert experience. Think light and fresh, like a small bowl of mixed berries or a tangy raspberry coulis to balance the richness. For an adult gathering, a shot of cold milk or a cup of strong coffee makes a classic companion, helping cut through the sweetness beautifully.
Creative Ways to Present
Want to switch things up? Try serving the cake in individual clear cups to showcase the layers and fillings, or cut neat squares and stack them with thin slices of banana or a dollop of whipped cream on the side. Another idea is to sprinkle some crushed pretzels or toffee bits on top for a salty-sweet contrast. Simple touches make the Chocolate Peanut Butter Poke Cake Recipe feel even more special and personalized.
Make Ahead and Storage
Storing Leftovers
Because this cake is so rich and moist, wrap leftovers tightly with plastic wrap or keep covered in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Just be sure to give it a gentle stir of the cream topping before serving again if it settles a bit.
Freezing
Freezing is definitely an option if you want to prep ahead. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor retention.
Reheating
Since this is a chilled dessert with whipped topping, reheating is not recommended. Instead, serve it cold or at room temperature. If you want to soften the peanut butter drizzle a bit before serving, a quick 10-second zap in the microwave can do the trick—just be careful not to melt the entire cake’s texture out of place.
FAQs
Can I make this cake from scratch instead of using a box mix?
Absolutely! If you prefer a homemade chocolate cake, feel free to use your favorite recipe. Just ensure it’s moist and dense enough to hold up to the filling and poking method for best results in this Chocolate Peanut Butter Poke Cake Recipe.
What if I don’t have Reese’s Cups or Pieces for garnish?
No problem at all! You can substitute with chopped peanut butter cups from another brand, chopped peanuts, or even a handful of chocolate chips for a different but delicious topping feel.
Can I make the filling less sweet?
Yes! The sweetened condensed milk gives this cake its famous luscious sweetness, but you can reduce it slightly or use a less sweet peanut butter. Just note it will change the taste balance a bit, so adjust with powdered sugar if needed in the topping.
Is this cake gluten-free?
Unfortunately, the devil’s food cake mix typically contains gluten. However, you can use a gluten-free chocolate cake mix as a substitute if you need this recipe to be gluten-free—just verify the pudding mix and other ingredients as well.
Can I use natural peanut butter rather than creamy?
You can, but natural peanut butter has more oil separation and might alter the texture of the filling and drizzle. If you use it, be sure to stir well after melting and consider adding a touch of powdered sugar to balance the thinner consistency.
Final Thoughts
This Chocolate Peanut Butter Poke Cake Recipe has everything you want in a dessert—comforting, decadent, and surprisingly easy to make. It strikes that perfect harmony between rich chocolate, creamy peanut butter, and fluffy frosting, making it a guaranteed crowd-pleaser whenever you bring it to the table. I can’t wait for you to try it and fall in love just like I did. Go ahead and treat yourself and your loved ones to this slice of heaven soon!
Print
Chocolate Peanut Butter Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 60 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This indulgent Chocolate Peanut Butter Poke Cake combines a moist devil’s food chocolate cake with a luscious peanut butter and sweetened condensed milk filling that seeps into the cake through evenly poked holes. Topped with a creamy, whipped cream cheese frosting and drizzled with more peanut butter, the cake is garnished with chopped Reese’s Cups and colorful Reese’s Pieces for the perfect balance of rich chocolate and salty-sweet peanut butter flavors.
Ingredients
Chocolate Cake
- 432 g box Devil’s Food chocolate cake mix, plus ingredients as listed on package (eggs, oil, water as specified)
Peanut Butter Filling
- 360 ml creamy peanut butter, melted
- 1 x 397 g can sweetened condensed milk
- 96 g box instant vanilla pudding mix
- 415 ml whole milk, room temperature
Cream Cheese Whipped Topping
- 170 g cream cheese, softened
- 60 g powdered sugar, plus more to taste
- 360 ml heavy whipping cream
- 5 ml vanilla extract
Garnishes
- 60 ml creamy peanut butter, melted (for garnish)
- 4–5 Reese’s Cups, chopped
- Reese’s Pieces, as desired
Instructions
- Preheat and Bake Cake: Preheat the oven to 175°C (350°F). Prepare the devil’s food chocolate cake batter according to package instructions, using the specified eggs, oil, and water. Pour the batter into a 23×33 cm (9×13 inch) baking dish and bake as directed on the package, usually about 30 minutes, until a toothpick inserted comes out clean. Remove cake from oven and allow to cool for 10 minutes.
- Poke Holes in Cake: Using the handle of a wooden spoon, gently poke holes approximately 2 cm (about 3/4 inch) apart evenly across the surface of the warm cake. This creates spaces for the filling to soak in. Allow the cake to cool further while preparing the filling.
- Prepare Peanut Butter Mixture: In a microwave-safe bowl, microwave 360 ml of creamy peanut butter in 15-second intervals, stirring each time, until fully melted and smooth. Stir in the entire 397 g can of sweetened condensed milk until fully combined and smooth.
- Make Pudding Mixture: In a separate large bowl, whisk the 96 g instant vanilla pudding mix with 415 ml room-temperature whole milk until the mixture is just smooth but not thickened. Quickly whisk in the melted peanut butter and condensed milk mixture until well blended to form a creamy filling.
- Fill the Cake: Transfer half of the peanut butter pudding filling into a piping bag or ziplock bag with a small corner cut off. Pipe the filling into each hole poked in the cake generously. Spread the remaining filling evenly over the top surface of the cake. Refrigerate the cake for at least 2 hours or until the filling has set.
- Make Cream Cheese Whipped Topping: Beat the softened 170 g cream cheese and 5 ml vanilla extract together for 1 minute until smooth. Add 60 g powdered sugar and one third of the 360 ml heavy whipping cream; beat on low speed to combine. Gradually add the remaining heavy cream, increase the mixer speed to medium-high, and whip until stiff peaks form.
- Frost the Cake: Spread the cream cheese whipped topping evenly over the chilled cake, smoothing the surface carefully to cover the filling completely.
- Garnish and Serve: Melt 60 ml of creamy peanut butter and drizzle it over the frosted cake. Use a skewer or toothpick to swirl the peanut butter drizzle for a marbled look. Garnish the top with chopped Reese’s Cups and a scattering of Reese’s Pieces. Cover and store the cake refrigerated until ready to serve.
Notes
- Ensure the cake is slightly warm when poking holes to prevent cracking.
- Use room temperature milk for the pudding mix to ensure proper blending without thickening.
- Melted peanut butter should be warm but not hot when mixing to avoid curdling the pudding.
- The cake needs to chill at least 2 hours to allow the filling to set fully before frosting.
- Whip the cream cheese topping until stiff peaks form for best spreadability and stability.
- Store the finished cake covered in the refrigerator for up to 4 days.
